Using the same skillet that you cooked the chicken in, fry the garlic in the reserved chicken juices over medium heat, stirring constantly for about 30 seconds.
Add the bacon and fry until just starting to crisp. Add in the mushrooms and cook until done to your liking.
Pour in the half and half, chicken broth and parmesan. Let simmer until slightly thickened, about 2 minutes.
While the sauce is simmering, mix cornstarch with 1-2 tablespoons of broth or water.
Pour into the center of the cream sauce and mix well and simmer until it thickens.
Season with pepper, check for salt and use as needed
Add chicken to pan and allow to simmer 1 to 2 minutes
Garnish with parsley or parmesan if desired. Serve over rice, pasta or veggies